Assistant General Manager | Growing, Multi-Concept Restaurant Group | Dallas

Job Description

Job Description

Restaurant Assistant General Manager (AGM) 

The Restaurant Assistant General Manager (AGM) plays a critical leadership role in the daily operations of a high-volume, upscale dining establishment. The AGM partners closely with the General Manager to drive financial performance, deliver exceptional guest experiences, and lead a large, professional service team. This role requires strong operational discipline, refined hospitality instincts, passion for F&B, and the ability to lead in a fast-paced, high-expectation environment.

Key Responsibilities

• Operations & Guest Experience
• Support the General Manager in overseeing all front-of-house operations to ensure consistent execution of brand standards and service excellence.
• Actively manage the floor during peak service periods, engaging with guests, resolving issues in real time, and ensuring an elevated dining experience.
• Ensure seamless coordination between FOH and BOH teams to support timing, quality, and guest satisfaction.
• Uphold cleanliness, safety, and maintenance standards throughout the restaurant.

Financial & Business Performance

• Assist in managing a $7M operation with accountability for revenue growth, cost controls, and profitability.
• Monitor and control labor costs through effective scheduling, forecasting, and productivity management.
• Support inventory controls, purchasing procedures, and cash-handling policies.
• Analyze P&L statements, sales reports, and key performance indicators to identify trends and improvement opportunities.

Leadership & Team Development

• Lead, coach, and mentor managers, supervisors, and hourly team members to build a high-performing hospitality culture.
• Support hiring, onboarding, training, and ongoing development of FOH leadership and service staff.
• Foster a professional, inclusive, and accountability-driven work environment.
• Conduct performance evaluations and provide ongoing feedback and corrective action when necessary.

Standards, Compliance & Systems

• Ensure compliance with all company policies, health department regulations, labor laws, and alcohol service requirements.
• Maintain accurate documentation related to scheduling, payroll, incident reports, and disciplinary actions.
• Execute and reinforce service standards, SOPs, and training programs.

Qualifications

• Minimum 3–5 years of management experience in an upscale, high-volume restaurant environment.
• Proven experience supporting or leading operations with $7–10M+ in annual revenue.
• Strong base of beverage knowledge, especially managing beverage programs. 
• Strong understanding of fine dining or polished casual service standards and high check averages.
• Demonstrated ability to lead large teams in a fast-paced, high-pressure environment.
• Solid financial acumen, including labor management, inventory, and P&L analysis.
• Excellent communication, conflict-resolution, and guest-recovery skills.

Preferred Skills & Attributes

• Hands-on leadership style with strong floor presence.
• Advance knowledge of wines, beers, cocktails, and spirits. 
• High emotional intelligence and guest-focused mindset.
• Ability to balance operational execution with strategic thinking.
• Flexible schedule with availability for nights, weekends, and holidays.
• Proficiency with POS systems, scheduling software, and basic financial reporting tools.

Compensation & Benefits (Sample)

• Competitive salary commensurate with experience
• Medical, dental, and vision benefits
• Paid time off and dining discounts
• Growth opportunities within a premium hospitality organization

This job description is intended to describe the general nature and level of work performed and is not an exhaustive list of responsibilities. We are an Equal Opportunity Employer.